Servings: 12

Weight Watcher Smart Points: 8

Preparation Time: 20 Minutes

Cooking Time: 50 Minutes

Ready In: 70 Minutes

Ingredients

  • ½ cup maple syrup or agave nectar
  • 1 ½ teaspoons baking soda
  • 1 ½ cups mashed very ripe bananas (about 3 -4 )
  • ¾ cup mini chocolate chips (I used non-dairy)
  • 1 teaspoon cider vinegar
  • 3 tablespoons melted coconut oil
  • 1 tablespoon flax seed meal
  • 1 teaspoon ground cinnamon
  • ½ cup quinoa flour, preferably toasted
  • ½ teaspoon sea salt
  • ¾ cup sorghum flour
  • ¼ cup tapioca flour
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon xanthan gum

Instructions

  1. Preheat oven to 350 degrees
  2. Oil an 8 ½ inch loaf pan.In the bowl to your stand mixture, combine sorghum flour, quinoa flower, tapioca flour, xanthan gum, flax seed meal, baking soda, ground cinnamon and sea salt
  3. Process until thoroughly mixed
  4. Add the chocolate chips and mix on low until combined.In a medium bowl, combine bananas, maple syrup, coconut oil, vanilla extract and vinegar
  5. Stir until combined and smooth
  6. Pour over the flour mixture and process on low until just combined.Transfer the mixture to the prepared loaf pan and smooth on top, using a moist spoon if necessary
  7. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean
  8. Remove the loaf from the pan carefully and allow to cool completely on a cooling rack prior to slicking.

Leave a Comment